Ultimate Slow Cooker Beefed Up Baked Beans

May 14, 2020

Ultimate Slow Cooker Beefed Up Baked Beans

Click to DOWNLOAD printable recipe

You'll need your largest crockpot, because this recipe makes a ton. The great news? It freezes beautifully, so you can package up the leftovers in containers that fit your family's appetite for baked beans and pull them out later when you need them. Cook once, eat twice (or 3 or 4 times). 

INGREDIENTS:
  • 1 lb ground beef
  • 1 lb bacon
  • 1 chopped onion
  • 1 chopped bell pepper (optional)
  • 1/2 cup ketchup
  • 1/2 cup BBQ sauce
  • 1 tsp chili powder
  • 1 tsp salt
  • 3/4 tsp pepper
  • 4 Tbsp yellow mustard
  • 1 cup brown sugar
  • 2 16-oz cans kidney beans
  • 2 16-oz cans pork and beans
  • 2 16-oz cans butter beans

INSTRUCTIONS:

  1. Brown bacon and crumble; set aside.
  2. Brown ground beef and onion (and bell pepper if using); drain of the fat.
  3. Add all ingredients except the beans to your crockpot and stir.
  4. Open the cans of kidney beans and butter beans and discard some of the liquid but don’t drain all the liquid. You want to pour off just the little bit of liquid that’s settled on top of the beans.
  5. Open the cans of pork and beans (do not drain).
  6. Add the canned beans to your crockpot and gently mix. Over mixing will cause the beans to get too soft and/or mushy.
  7. Cook on low for 4-5 hours, stirring occasionally.
  8. Serve hot and freeze the left overs. 



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